Pommes Anna (Potatoes Anna)

Very, very good! You need to make sure that you salt and pepper the potatoes thoroughly with each layer and slice them really thin. These come out basically more sophisticated home fries! We make them for fancy meals with beef. There is not a sliver left. If you like your potatoes with gravy though - these aren't for you.

I was a little surprised at the amount of butter in this recipe coming from Cooking Light, but decided to try it anyway. Being a little short of time, I ran the potatoes through a mandoline on the thinnest setting. Layered everything as directed, then cooked for 20 minutes at 350 degrees. (I had something else in the oven that required 350.) After 20 minutes, I removed the lid and increased the heat to 450 degrees; although not as brown as they should have been, they were most certainly cooked through. Both DH and I loved the crispness on the outside and the creaminess of the potato flavor on the inside. Using sea salt if at all possible is a must -- seems to have more flavor than regular salt. Although a bit high in fat content, it is definitely a nice splurge once in awhile.

Thought this was really bland but it does have potential if some oomph is added. Good texture, easy recipe but just not enough flavor. Love the concept so will work on enhancing it.

Just a few simple ingredients yet so very, very good. This is a family favorite!